Chef Tareq Taylor's hometown of Malmo is Sweden's third largest city. The food scene here is inspired by the large immigrant population whose recipes have given Malmo a new energy.


  • For the falafel

  • 500 g chickpeas, soaked overnight

  • 400 g fresh chanterelles

  • 1 garlic clove

  • 100 g broad leaf parsley

  • Salt and freshly ground pepper

  • For the dressing

  • 100 ml crème fraiche

  • 50 ml hot and sweet mustard

  • To serve

  • Flat breads or pita

  • Baby gem or romaine lettuce

  • 4 thin spring onions

  • 150 g pickled beetroot


  • 1.

    Fry the chanterelles in two tablespoons oil. Salt and pepper, to taste. Set aside.

  • 2.

    In a food blender, mix together half of the chanterelles, chickpeas, garlic and parsley. Salt, to taste.

  • 3.

    Use two tablespoons to form the mixture into balls. Fry in hot oil at 180C until golden brown in color. Use extreme caution when you deep-fry! Do not leave unattended.

  • 4.

    In a bowl, combine crème fraiche and mustard to make the dressing.

  • 5.

    Place 5–6 falafel, lettuce, onion, chanterelles and beetroots on a piece of bread. Put on some dressing and roll into a roll. Enjoy!

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings